Pastitsio (aka Greek Lasagna)

My sister Leah and I have been trying to have the family together for 

Sunday lunches on a regular basis. Yea tradition!

We did well for a short while, but it sounds easier than it is. You need to come up with menus that can be made ahead, or cooking while your at church, with very little to do once home. It takes a little creativity, but well worth it. 

The last time I had everyone over I made Pastitsio.

Man I love this stuff. It's a greek lasagna.

I slightly adapted a recipe by Ina Garten. The original can be found on Food Network website.

There are a few steps to making it, but they're not hard and it's a good dish to make the day before. I assembled the whole thing, but waited to cook it until we were going to eat.

The bechamel sauce is so creamy and delicious.

Doesn't this look good. It's a nice twist from just ordinary lasagna.

It was a huge hit with everyone.

Leah brought the dessert. It was really good, oh, and low in fat which was a

good thing because the Pastitsio definitely is not.

It was  angle food cake filled with lemon curd and covered in whipped topping.

It was delicious, light and refreshing. A great summer dessert.

Linked with Weekend Potluck & Foodie Friday.

Pastitsio

Ingredients

For the Tomato Meat Sauce:

1 1/2 cups chopped yellow onion (1 large)

2 pounds lean ground beef 

1/2 cup dry red wine 

1 tablespoon minced garlic (3 large cloves)

1 tablespoon ground cinnamon 

1 teaspoon dried oregano 

1 teaspoon fresh thyme leaves 

Pinch of Cayenne pepper 

1 can (28 ounces) crushed tomatoes in puree 

2 tsp salt
1 tsp freshly ground black pepper

For the Bechamel:

1 1/2 cups whole milk

1 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter

1/4 cup all-purpose flour

1/4 teaspoon freshly grated nutmeg 

Salt and freshly ground black pepper

1 1/2 cups freshly grated Parmesan or Kasseri cheese

2 extra-large eggs, beaten

2/3 cup Greek-style yogurt, such as Fage Total

3/4 pound small shells

Directions

For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon.

Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

Preheat the oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.

Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese.

Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.